Ingredients

Instructions

get out your cast iron and put it onto low/medium heat with enough olive oil to cover the bottom of the skillet

mix the arrowroot flour, coconut flour and baking soda together

mash the banana well in a separate bowl, I usually just use a fork

shake the can of coconut milk vigorously to ensure the solidified portion has mixed into the liquid

mix the banana into the dry mixture

add 3/4 can of the coconut milk and mix well (adjust batter as needed, you might need to add more coconut milk)

use 1/4 measuring cup to scoop out batter and fry in the cast iron skillet

gently flip the pancake over after a few minutes until golden brown (they take a little bit longer than conventional pancakes)

before I put a new scoop of batter into the pan, I add about 2 tbsp of olive oil to the skillet (this ensures the pancake will not stick to the cast iron)

serve and enjoy!

Notes

Feel free to add blueberries, cocoa chunks, or any other similar ingredients in the batter. These pancakes freeze well, I usually put a layer of parchment paper in between each pancake so they are easy to remove when frozen. They can be warmed up in the oven or on the skillet. I usually sprinkle on some coconut sugar, add cut up strawberries and blueberries and dig in!